Bacon Roasted Turkey With Daniel Recipe – a delicious recipe with turkey, bacon, sage, rosemary, salt, unsalted butter. Easy to follow and perfect for any occasion.
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Remove liver and gizzard from turkey and finely chop; set aside.
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Using a boning knife, remove the legs and thighs in one piece from each side of the turkey.
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Cut the meat away from the thigh bone.
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Holding the thigh bone, use your other hand to carefully cut the meat from around the leg-thigh joint without cutting through the skin.
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Use the blade of the knife to scrape away the meat from the leg bone up to 2 inches from the tip end.
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Using a cleaver, break the leg bone, leaving the tip end intact.
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Remove the leg and thigh bone in one piece.
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Chill till ready to stuff.
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Remove the breast meat, with the skin intact, from each side of the turkey; set aside.
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Using the cleaver, chop all of the bones into 3-inch pcs and set aside.
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For the breasts: Lay 15 slices of bacon horizontally and overlapping slightly, on a clean work surface.
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Repeat with remaining 15 slices of bacon (the bacon should be equal in length to the breasts).
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Sprinkle the bacon with sage, rosemary, orange zest, sea salt and the peppercorns.
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Center each breast, skin-side down, vertically on the bacon.
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Wrap the slices around each breast very tightly to enclose.
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Using kitchen twine, truss each breast to secure the bacon to the breast.
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Refrigeratefor at least 1 hour and up to overnight.
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For the legs: In a large saute/fry pan over medium heat, heat butter.
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Add in onion, apples, chestnuts, garlic, orange zest, rosemary, sage, cinnamon, allspice, nutmeg, and coriander.
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Cook for 5 min.
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Add in the reserved minced liver and gizzard.
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Season with salt and pepper, and cook for 5 min more.
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Meanwhile, combine in a large bowl the bread, raisins, and almonds.
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Add in the cooked vegetable mix.
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Gently stir in Large eggs.
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Add in chicken stock, slowly, till the stuffing is moist but not wet.
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If necessary, add in more chicken stock to moisten.
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Sprinkle with parsley; stir to combine.
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Firmly press about 1 1/2 c. of the stuffing into the center of each leg.
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Wrap the meat tightly around the stuffing to enclose.
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Truss with kitchen twine to enclose.
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Refrigeratefor at least 1 hour and up to overnight.
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Transfer any extra stuffing to a buttered baking dish, and bake, covered, for 30 min and uncovered for 15 min more in 400 degree oven.
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Roasting the breasts and legs: Preheat the oven to 400 degrees with the racks in the lower third and upper third of the oven.
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Combine 2 Tbsp.
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vegetable oil and reserved turkey bones in a large roasting pan.
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Transfer to the bottom rack in the oven and roast till well-browned, about 45 min.
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In a large saute/fry pan, heat remaining 2 Tbsp.
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vegetable oil and the butter over medium-high heat.
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Add in the chilled turkey breasts, and cook till golden all over.
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Remove and set aside.
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Repeat with the chilled legs; reserving any accumulated fat in the saute/fry pan.
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Remove the roasted turkey bones from the oven, and set wing pcs aside.
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Add in wine to the roasting pan; stirring to loosen bones from the bottom of the pan.
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Add in shallots, celery, carrots, herbs, and zest to the roasting pan, stirring to combine.
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Place the browned breasts and legs on top of the roasted bones.
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Return to the oven, and roast for 45 min, basting every 15 min, with the pan juices.
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Remove the breasts; set aside and keep hot.
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Continue to roast the legs, basting and turning, till the legs are cooked through, 1 to 1 1/2 hrs more.
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When done, remove the legs; set aside and keep hot.
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Strain the pan juices through a fine sieve, skimming off any excess fat, and keep hot.
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Meanwhile, prepare roasted vegetables.
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In a large heavy-bottomed roasting pan over medium-high heat, heat butter with extra virgin olive oil.
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Add in the reserved wing pcs, squash, endive, onions, celeriac, mushrooms, and herbs.
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Drizzle with 2 Tbsp.
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of the reserved fat, and season with salt and pepper.
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Cook, stirring occasionally, till the vegetables are lightly browned.
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Drizzle with honey.
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Transfer to the top rack in the oven, and roast till the squash and the endive are fork-tender, about 1 hour.
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Remove the twine from the breasts and legs.
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Slice crosswise into 3/4-inch slices.
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Arrange the slices on the platter with the roasted vegetables.
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Drizzle with the strained pan juices.
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Serve remaining juices on the side.
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This recipe yields 10 to 12 servings.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 x turkey - (10 to 12 lbs)", "30 slc smoked bacon", "4 x fresh sage leaves torn", "1 tsp fresh rosemary leaves Grated zest of 1/2 orange Coarse sea salt to taste", "1 tsp freshly-grnd black pepper Sea salt to taste Freshly-grnd black pepper to taste", "2 Tbsp. unsalted butter", "1 c. coarsely-minced onion - (1 med)", "2 c. coarsely-minced apple - (2 med)", "1 c. coarsely-minced peeled chestnuts (abt 12)", "1 Tbsp. finely-minced garlic", "1 tsp grated orange zest Leaves from 1 stem fresh rosemary finely minced", "5 x fresh sage leaves finely minced", "1 pch grnd cinnamon", "1 pch grnd allspice", "1 pch grnd nutmeg", "1 pch grnd coriander", "4 c. dry sourdough bread cubes - (1/2"" cubes)", "1/4 c. raisins", "1/4 c. sliced almonds or possibly walnut halves", "2 lrg Large eggs", "1 1/2 c. chicken stock or possibly broth skimmed of fat Additional chicken stock or possibly broth if necessary", "1/4 c. finely-minced fresh flat-leaf parsley", "1/4 c. vegetable oil", "2 Tbsp. unsalted butter", "1 c. white wine", "1/2 lb coarsely minced shallots about 1 c.", "2 lrg celery stalks coarsely minced", "1 lrg carrot coarsely minced", "1 x fresh rosemary sprig", "1 x fresh sage sprig", "2 x fresh savory sprigs Grated zest of 2 oranges", "2 Tbsp. unsalted butter", "2 Tbsp. extra virgin olive oil", "2 x butternut squash (necks only) peeled, and cut into 1/2"" slices", "12 x endive leaves", "24 x cippollini or possibly pearl onions", "2 x celeriac peeled, halved, and cut into 1/2"" slices", "12 lrg white or possibly cremini mushrooms cleaned, trimmed", "2 x fresh rosemary sprigs", "1 x fresh sage sprig", "2 x fresh savory sprigs Coarse salt to taste Freshly-grnd black pepper to taste", "1 Tbsp. honey"].
Yes, Bacon Roasted Turkey With Daniel Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.